dining room

lounge

chef's tasting

vegetarian perigord truffle

lunch

dessert

Tuna

Layers of Thinly Pounded Yellowfin Tuna; Foie Gras, Toasted Baguette, Chives

Grüner Veltliner, Federspiel, Jäger, Klaus, Wachau, Austria 2023

lobster

Steamed Lobster; Kumquat and Charred Cucumber, Spiced Shellfish-Citrus Broth

Savennières, Roche Aux Moines, Domaine Aux Moines, Loire, France 2022

salmon-caviar

Slowly Baked Salmon; Royal Osetra Caviar, Horseradish Emulsion

Louis Roederer, Vintage, Brut, Champagne, France 2016

dover sole

Pan Seared Dover Sole; Romanesco and Cauliflower Florets, Toasted Almonds, Soy-Lime Emulsion

Soy-Lime Emulsion
Chardonnay, SOM, LS Vineyard, Willamette Valley, Oregon 2022

RED SNAPPER

Baked Snapper; Toasted Nori Rice, Coconut-Green Curry Sauce
Montlouis-sur-Loire Sec Les Choisilles, François Chidaine, Loire, France 2022

halibut

Steamed Halibut; Baby Vegetables, Jus de Viande

Nuits-St-Georges, David Duband, Burgundy, France 2019

hiramasa

Grilled Hiramasa; Roasted Maitake, Bone Marrow-Red Wine Bordelaise

Rioja, Angelita del Challao, Dominio del Challao, Spain 2021

rhubarb

Poached Rhubarb, Vanilla Chantilly

Tokaji, Late Harvest, Oremus, Hungary 2021​

peruvian dark chocolate

Warm Peruvian Chocolate Tart, Tahitian Vanilla Ice Cream

Taylor Fladgate, 20 Year Tawny, Portugal